Milk flan with dulce de leche and whipped cream


  • Serves 6 people

"The dulce de leche flan Ben and Elvis from Porteño made at their Popteño pop-up earlier this year was really cute. May I have the recipe so I can recreate it?"
Claire Page, Mascot, NSW

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  • 300 gm caster sugar
  • 5 eggs
  • 350 ml milk
  • 350 ml pouring cream
  • 800 gm sweetened condensed milk
  • To serve: thickened cream, whipped
01   Preheat oven to 120C. Cook sugar in a frying pan over high heat, swirling pan occasionally, until dark caramel (7-9 minutes) then, working quickly, pour caramel into six 2-cup baking dishes and leave to cool and set (15-20 minutes).
02   Whisk eggs, milk, cream and 200gm condensed milk in a bowl to combine. Pour mixture into the moulds and place in a roasting pan, fill with hot water to come halfway up the sides of the moulds and bake until flans are set (40-50 minutes; they should have a slight wobble in the centre). Refrigerate flans until cooled and set (4 hours).
03   Meanwhile, for dulce de leche, preheat oven to 220C. Pour remaining condensed milk into a 1.5-litre baking dish, cover with foil and place in a large roasting pan. Fill pan with water to halfway up the sides of moulds, then bake until milk is dark golden, topping up water as necessary (1½-1¾ hours). Remove from roasting pan and whisk dulce de leche until smooth. Fill a piping bag fitted with a 5mm nozzle and set aside until needed. Dulce de leche will keep refrigerated in an airtight container for up to a week.
04   Run a knife around the edges of each flan and turn out onto serving plates, pipe dulce de leche on top and serve with whipped cream.
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